Recipe Index : Slow Cooker

Recipe: Skinny Slow Cooker Chicken Pot Pie

Ok, let us preface this by saying this is not your grandma’s chicken pot pie… It actually looks nothing like a pie! But, it is way easier and healthier, with the same great taste, so trust me on this one! Your family may be confused when you tell them it’s “pie,” but it’s a great substitute, and they’ll fall in love with this new kind of pie after one bite! If you are watching your carb intake or calories, ditch the biscuit!

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.

In a small bowl, combine the chicken soup, milk, water, garlic powder, thyme, salt, and black pepper; whisk until mixed well. Pour the mixture into the slow cooker.

Cover and cook for 4 hours on high or 8 hours on low.

About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Place the shredded chicken back in the slow cooker and add the frozen vegetables and parsley. Stir to mix. Cook for an additional 30 minutes.

Preheat the oven to 400° F. Once preheated, bake the biscuits according to the package directions.

To serve, place a heaping, 1-cup serving of the chicken mixture in each bowl and top with a biscuit.

I will have to try this it looks really good! I have tried the Chicken Pot Pie Soup from skinnytaste.com and it was good too.

South Dakota – “Prairie Power Mama”

I am drooling and clapping with excitement over this recipe! Can’t wait to try it!! 😀

MJ

I am really surprised that you use cream of mushroom or cream of chicken to cook with. That soup is extremely unhealthy. Everything I have ever read on health eating or clean eating says that Cream of Chicken soup is BAD! Can you tell me why you use it?
Thanks!
MJ

http://no heathet

She uses the fat free c.o.chic

calli

Can you use boneless chicken breast?

nvestx7

LOVE IT

lissareed

LOVE%20IT

https://www.facebook.com/wilma.wilson.henning Wilma Wilson Henning

Made this tonight. Boiled chicken on stove then shredded it. Threw it in crockpot. Covered it with soup mix. I don’t like frozen veggies so I used 1/2 can corn, 1/2 can peas, 1/2 can green beans, and 1/2 can carrots. Cut cooking time in half. Served over biscuits as shown. It was a huge hit. My kids loved it!

RC

It would be helpful if folks would state the size of their crockpot. It would help us to know how full the crock will be and if we should consider doubling the recipe. A crock must be 3/4 full to avoid burning the food.

It would be nice to have this recipe with dumplings on top. I’ll work on that. Maybe a whole wheat, oat and corn meal dumpling or something.

JBinDE

if a Clean Eating recipe I am surprised it includes Canned Cream Soup- so many preservatives and even more for Fat Free. wouldnt you use the
recipes for your own Cream of whatever
Check out Pinterest for recipes to make the “cream soup base”

Moore Stephanie

can%20you%20put%20the%20chicken%20thighs%20in%20crockpot%20frozen%3F

Vazquez Wendie

LOVE%20IT

Renee K

Made this the other day and with 4 of us eating it originally we still had enough left overs for a few lunches at work i made mine in a 2.5qt crock pot and it was calling it close space wise. (Too many more veggies and i would’ve been in trouble)

Susan A

My family LOVES this recipe. I make my own cream of chicken soup to control the ingredients. It makes it so much for flavorful and healthy. Thank you so much!!

Instructions
1.Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2.Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3.Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Notes:
The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.